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Poached eggs on avocado & feta toast

Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for! 

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 517
  • Carbohydrates 37
  • Saturated Fat 9
  • Sugar 3
  • Protein 20
  • Fat 31
  • Fibre 6
  • Salt 1.8

Nutrition per serving

  • Calories 517
  • Carbohydrates 37
  • Saturated Fat 9
  • Sugar 3
  • Protein 20
  • Fat 31
  • Fibre 6
  • Salt 1.8

Ingredients

  • 2 tbsp white wine vinegar
  • 2 large eggs
  • 1 avocado
  • 50g feta
  • 1 tsp chilli flakes
  • juice ½ lemon
  • 2 slices of sourdough

Method

  1. Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.

  2. Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.

  3. Pile the avocado and feta on the toast, then put a poached egg on top of each.

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